Pineapple Coconut Cream Dessert Recipe

Pineapple Coconut Cream Dessert Recipe

Ingredients:

For the Base Layer:

• 1 cup crushed pineapple (drained, but reserve some juice)
• 1 box yellow cake mix (or vanilla cake mix)
• 1 stick butter (melted)

For the Cream Layer:

• 1 package (8 oz) cream cheese (softened)
• 1 cup powdered sugar
• 1 cup whipped topping (Cool Whip or homemade whipped cream)

For the Pineapple Pudding Layer:

• 1 package (3.4 oz) instant vanilla pudding mix
• 1 1/2 cups cold milk
• 1 cup crushed pineapple (with juice)

Toppings:

• 1 cup toasted shredded coconut
• Extra whipped topping (optional, for garnish)

Instructions:

1. Prepare the Base Layer:
   • In a mixing bowl, combine cake mix, crushed pineapple, and melted butter.
   • Press the mixture evenly into a greased 9×13-inch baking dish.
   • Bake at 175°C (350°F) for about 20-25 minutes, or until lightly golden.
   • Let it cool completely.
2. Make the Cream Layer:
   • Beat softened cream cheese with powdered sugar until smooth.
   • Fold in whipped topping gently.
   • Spread this cream mixture over the cooled base layer.
3. Prepare Pineapple Pudding Layer:
   • In a bowl, whisk together pudding mix and cold milk until thickened.
   • Stir in crushed pineapple with its juice.
   • Spread this pudding layer over the cream cheese layer.
4. Toppings:
   • Sprinkle toasted shredded coconut evenly on top.
   • Chill in the refrigerator for at least 3-4 hours (or overnight) to set.
5. Serve:
   • Cut into squares and garnish with a dollop of whipped cream if desired.